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The Archives of Museum Hill Bed and Breakfast Recipe Library Collection-St Joseph, Missouri

3 lbs. beef chuck or sirloin steak, cut into 1/2-inch cubes

3 large onions, quartered and sliced

2 tablespoons olive or vegetable oil

3 medium potatoes, peeled and cubed

5 medium carrots, chopped

4 cups beef broth

2 cup water

2 tablespoons paprika

1 tablespoon sugar

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

2 bay leaves

1 (28 ounce) can crushed tomatoes

1 (6 ounce) can tomato paste

2 tablespoons caraway seeds

In a Dutch oven over medium-high heat, cook and stir the beef, onion and in oil until meat is browned on all sides; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until potatoes are tender. Stir in the tomatoes, tomato paste and caraway seeds. Cover and simmer 25-30 minutes longer or until meat is tender. Discard bay leaves. Excellent with a good beer!!!

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